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    Bernaise Sauce


    Source of Recipe


    Emeril Lagasse

    List of Ingredients




    3 tablespoons white vinegar
    3 tablespoons white wine
    10 peppercorns, crushed
    2 tablespoons fine chopped shallots
    1 tablespoon chopped tarragon
    1 tablespoon water
    3 egg yolks
    1 cup unsalted butter, melted
    1 tablespoon fine chopped parsley

    Recipe



    In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. Yield: about 1 cup.

 

 

 

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